Sunday, March 22, 2009

Vegan "Sausage" and Savoy Cabbage Soup

When pondering what to do with my savoy cabbage, I remembered a favorite recipe from Every Night Italian by Giuliano and Marcella Hazan: sausage and cabbage soup. Two challenges:
  • I'm vegetarian
  • the book is in storage
So, I set about researching online recipes and finding a way to "veganize" this soup. Here's where I landed:
Vegan "Sausage" and Savoy Cabbage Soup
Serves 4-6

2T olive oil
4 Field Roast Italian "grain meat" sausages, crumbled
1 medium white onion, chopped
4 cloves garlic, minced
1/4t red pepper flakes
1/2 cup white wine
1 head savoy cabbage, shredded
3/4c brown rice
6c vegetable stock

Heat 1T of olive oil in a saucepan, add "sausage" and saute. Remove sausage and set aside. Add remaining oil, chopped onion, garlic, and red pepper flakes; saute till onion is translucent. Add wine, cook until wine is mostly evaporated. Add reserved sausage, cabbage, rice, and vegetable stock. Simmer until rice is cooked to your taste.

No comments:

Post a Comment